As your sourdough ferments, it may turn darker. But if it changes colors (goes pink or orange, for instance), throw it out and start over.

Most home-bakers keep their sourdough starter in the refrigerator between use and/or "feedings." While in the refrigerator, sourdough fermentation slows greatly, but does not stop. Feed your sourdough starter at least once each week, and leave the sourdough starter at room temperature for at least 12 to 24 hours after the feeding, before returning it to the refrigerator.

Fleischmann's Yeast has created a special sourdough recipe for Sourdough Crust Pizza. This vegetarian pizza features sliced fresh mushrooms and green peppers, and a rich, gooey three-cheese blend. The recipe offers the time-saving benefits of Fleischmann's RapidRise Yeast.

Continuing a legacy of Helping Bakers Bake, Fleischmann's Yeast offers a toll-free help line for those who need assistance at 1-800-777-4959

In a large bowl, combine flour, sugar and undissolved yeast. Gradually add water to flour mixture; stir until smooth. Cover loosely; let stand in warm place until bubbly and sour-smelling, about 2 days.
Starter may darken, but if it changes to another color, discard and start over. To store, cover and refrigerate.

To replenish and keep starter alive: Once a week, stir in equal amounts of all-purpose flour and warm water (100 to 110 F).

Beat until smooth. Cover and let stand in warm place until mixture is bubbly and sour-smelling and a clear liquid has formed on top, about 12 to 24 hours. Use or cover and refrigerate until ready to use.